Strawberry Marshmallow Pie

I do believe I found my favorite pie!  I always say I’m not much of a “sweets” eater, and I’m not for the most part.  I can take it or leave it.  But I’ve also said I don’t have to worry so much about what to make with desserts or treats because it’ll get eaten (usually).

This will so not even come close to be a “good for you” sort of pie.  I did use fat free cream cheese and there are fresh strawberries.  But the marshmallow cream is what does it.  It added THE best flavor to this pie by far.

INGREDIENTS

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 packages (8 oz each) cream cheese, softened
1 jar (13 oz) marshmallow creme
4 cups sliced fresh strawberries
1 container (12 to 14 oz) strawberry pie glaze

DIRECTIONS

1 Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
2 Unroll remaining pie crust on work surface. With desired cookie cutters, cut shapes from crust. Place on ungreased cookie sheet; bake 6 to 8 minutes or until light brown. Cool.
3 In medium bowl, beat cream cheese with electric mixer on high speed until light and fluffy. Stir in marshmallow creme. In large bowl, mix strawberries and pie glaze. Reserve 1 cup strawberry mixture; set aside. Spoon about 1/3 of the marshmallow mixture into pie crust; top with remaining strawberry mixture, and the remaining 2/3 marshmallow mixture. Top with 1 cup reserved strawbery mixture. Arrange cut outs over filling. Cover; refrigerate at least 8 hours or until set but not firm. Store covered in refrigerator.
**This strawberry pie recipe by Joyce Gaddie of Clinton, Tennessee, won 1st Place at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Tennessee Valley Fair.
Garnish with three miniature marshmallows on top of each slice, if desired.
So the waiting part.  Yeah, not so good with that.  I let it sit for….oh two hours.  I had to take my pictures first and then cut a piece.  When the directions say wait for 8 hours, it does need to wait for 8 hours.  However, I didn’t mind one bit that it wasn’t set when I ate it.   I decided then that this was my favorite pie!!!
Loved, loved, loved it.
Patricia – Two Girls Cooking  😉
Source:

 

Strawberry Cupcakes w/Cream Cheese Frosting

Today I’m ready to give my piping skills yet another try.  I ran to Michaels and got more bags and two new tips.

I watched the video from My Baking Addiction to make sure that I got it right this time (which may mean nothing at all!!)

I found a vanilla cupcake recipe from Brown Eyed Baker and some Cream Cheese Frosting from a Martha Stewart recipe.

First I started with the cupcakes.  I followed her directions but only changed the Vanilla to Strawberry Extract.  I added a bit more after tasting it with 1 1/2 tsp.  Just another dab!  The cupcakes appeared to turn out ok.  I’ve left them to cool completely before even starting the cream cheese frosting.

For the Cupcakes:

Yield: 12 cupcakes

Prep Time: 15 minutes | Bake Time: 20 to 24 minutes

1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract – I used Strawberry Extract (about 2 tsp)

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

When making the frosting I added a bit of red food coloring to match the strawberry flavor of the cupcakes.  The topped with a bit of sprinkles.

Frosting:

  • Yield
    Makes about 2 cups
  • Ingredients
  • 8 ounces cream cheese, room temperature
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
  • 1 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Directions

  • Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine

I’ve done a bit more baking and becoming a little less afraid of attempting new things.  The true test is when the family comes home and tries them.  If I get the thumbs up or the “it’s pretty good”.  Then I know I can try again!

I will say I am having fun expanding my horizons in the kitchen from just breakfast, lunch, dinners.  I may have some failures and I may not have my own recipes, but I am having fun!!

They taste really good.  I do think that the frosting wasn’t as thick as I’d hope to have it be for piping.  But it’s Craig’s favorite kind so it’s good either way!

 

Happy Wednesday!

Patricia – Two Girls Cooking

Source

Cupcakes – Brown Eyed Baker

Cream Cheese Frosting – Martha Stewart

Strawberry Banana Muffins

With only two of us in the house, I often end up with an extra banana or two that just didn’t get eaten before it got overripe. So rather than make the same banana bread over and over I try to do something different with them each time. Last week I chose these Strawberry Banana muffins from Joy of Baking since I needed to use up some strawberries too. These tasted just like banana bread, but with chunks of strawberries. I really enjoyed having one for breakfast each morning in place of my usual english muffin.

1/2 cup (1 stick) unsalted butter, melted
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 tsp pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh strawberries (cut into bite sized pieces)
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt


Preheat oven to 350 degrees F.  Position rack in center of oven.  Line a 12 cup muffin pan with paper liners or grease with butter or a vegetable spray. 

In a medium sized bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.
In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.
Divide the batter evenly among the 12 muffin cups. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.


If you like the strawberry banana flavor combination as much as I do, give these a try. They were very easy to make, and hit the spot!
– Jodi

Strawberry Cream Cheese Frosting

I love strawberries, so when they go on sale I tend to lose my head and buy too many.  This week I found myself with 4 lbs to use up. While I don’t mind just eating a handful as a snack, I wanted to get more creative to use them up before they go bad. Today I found a recipe on one of my favorite blogs, My Baking Addiction, I just had to try.


I decided to just use a box mix for these vanilla cupcakes to save time. Normally I’m not a big frosting person, I’ve never been the type that could just eat frosting out of the bowl. This frosting is so tasty, it might be the exception for me. It tastes almost like strawberry ice cream. It is a bit soft, but keeping the cupcakes in the fridge does the trick.

from My Baking Addiction

1/2 cup whole strawberries
1 stick unsalted butter, firm and slightly cold
1 8 ounce package of cream cheese, slightly cold
1/2 teaspoon clear vanilla extract
22 ounces of confectioners’ sugar (approximately 1.4 pounds)

Place strawberries in the bowl of a small food processor; process until pureed. In a medium bowl beat butter on medium speed until light and fluffy. Add in the cream cheese and beat until combined. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix or frosting will incorporate too much air.


Next time you want something other than the traditional chocolate or vanilla frosting, give this one a try. I know I will be making it again!  🙂

– Jodi

P.S. What’s your favorite way to use Strawberries?